Mini Chicken Pot Pies

  • * 2 to 3 cups of leftover chicken chopped
  • * 1 bag of mixed vegetables
  • * 1/4 onion chopped finely
  • * 1 can cream of chicken soup
  • * 2 tbsp Cooking With Greens Go To Blend
  • * 1 tsp paprika
  • * 1 tbsp olive oil
  • * 2 cans of instant biscuit dough
Add olive oil to hot pan and add onions. Cook for 2 minutes and add vegetables and spices. Cook for 5 minutes. Place mixture in a large bowl. Add chopped chicken and soup . Mix until blended. Spray a muffin pan with nonstick spray. Place each biscuit in bottom of muffin pan. Press down and pull up sides to form a bowl. Spoon pot pie filling into each bowl. Bake at 375 degrees for 15 to 20 minutes. Garnish with cheese and diced green onions.

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